Elegant Almond Bars Cookie Mix Recipes

ELEGANT ALMOND BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown.
• Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended. Add 2 eggs; beat until well blended (mixture may be slightly lumpy).
• Spread almond paste mixture over partially baked base. Sprinkle with 1/2 cup almonds. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking). Cool completely, about 1 hour.
• In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 cup almonds. Let stand about 30 minutes or until topping is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

ALMOND BARS

Steps:

• Beat together the eggs and sugar until lemon-colored. Add the butter, flour, and almond extract; mix well.
• Spread the batter in an even layer on a buttered 13x9-inch baking pan. Sprinkle the top of the batter with sliced amonds if you wish; otherwise leave the top as is.
• Bake at 325° for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Remove pan from the oven and dust the top with a light sprinkling of confectioner's sugar, if you wish. Leave cookies in the pan to cool completely.
• When cooled, cut into bars. (I usually cut 9 vertical rows and 4 horizontal rows, to get 36 bar cookies.).

SCANDINAVIAN ALMOND BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.
• Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.
• Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.
• Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.

DIAMOND ALMOND BARS

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg yolk and extract. Gradually add flour to creamed mixture and mix well., Press into a greased 15x10x1-in. baking pan. Beat egg white until foamy; brush over dough. Top with almonds. Combine cinnamon and remaining sugar; sprinkle over the top. , Bake at 350° for 25-30 minutes or until lightly browned (do not overbake). Cool on a wire rack for 10 minutes. Cut into diamond-shaped bars. Cool completely.

BERRY ALMOND BARS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch square baking pan. In a saucepan over medium heat, melt butter. Remove from heat and add 1 cup vanilla chips, but do not stir.
• In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the batter until just mixed. Spread half of the batter into the prepared pan.
• Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm crust. Stir the remaining cup of vanilla chips into the batter, then drop the rest of the batter by teaspoonfuls over the jam. Sprinkle with almonds.
• Bake for an additional 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack before cutting into bars.

ALMOND BARS

Steps:

• In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

ELEGANT ALMOND BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F.
• In large bowl, stir cookie base ingredients until soft dough forms.
• Spread in ungreased 13x9-inch pan. B.
• ake 15 to 18 minutes or until light golden brown.
• Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended.
• Add 2 eggs; beat until well blended (mixture may be slightly lumpy).
• Spread almond paste mixture over partially baked base.
• Sprinkle with 1/2 cup almonds.
• Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking).
• Cool completely, about 1 hour.
• In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth.
• Pour and spread over cooled bars.
• Sprinkle with 1/4 cup almonds.
• Let stand about 30 minutes or until topping is set.
• For bars, cut into 8 rows by 4 rows.
• Store covered at room temperature.